Foundry Grill’s Autumn Salad
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • Arugula and frisee or other greens (the more bitter the better) or spinach
  • ⅓ lb bleu cheese
  • ½ c toasted pumpkin seeds (not in shell)
  • roasted butternut squash
  • Craisins
Dressing
  • ¼ c pure maple syrup
  • ½ c balsamic vinegar
  • 2 t Dijon
  • Salt and pepper to taste
  • 1 c light tasting olive oil
Instructions
  1. Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan toss in olive oil, salt and pepper. Roast the squash for 20-45 minutes, turning once, until tender.
  2. On medium-high heat toast the pumpkin seeds until they brown and puff out a little. Beware they like to pop out at you! Allow squash and seeds to cool before adding to the rest of the ingredients.
  3. Mix dressing ingredients then toss with salad just before serving.
Notes
Do not use Costco’s pre-chopped butternut squash as the cubes are too big and they get mushy during roasting.
Recipe by Living Full on Life at https://www.livingfullonlife.com/?p=1079